Shrimp Salad with Spring Pea Mix

Kate Mathis

31

Made without mayo, this company-worthy combo of egg, shrimp, and potato salad gets its creaminess from a tangy yogurt-and-mustard dressing. Plate it alongside fresh-picked peas tossed in a light lemon-dill vinaigrette.

Total Time: 1:25

Prep: 1:05

Level:
Moderate

Serves:
6

Ingredients

12 large eggs

1 lemon

3 sprig Fresh dill

12 oz. large shrimp (16- to 20-count)

12 oz. Yukon gold potatoes

salt

pepper

12 oz. sugar snap peas

1½ c. frozen peas

1 c. plain yogurt

1 tbsp. Dijon mustard

½ c. finely chopped red onion (1 small onion)

3 stalk celery

1 tbsp. white wine vinegar

2 tbsp. olive oil

Directions

In 4-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boiling on high; remove from heat. Cover and let stand 5 minutes. With slotted spoon, transfer eggs to colander. Rinse eggs under cold water until cool enough to handle; peel and cut in quarters. Set aside 12 quarters for garnish.

From lemon, squeeze 3 tablespoons juice and reserve. To same saucepan of water, add lemon rind and dill stems; heat to boiling on high. Add shrimp, reduce heat to maintain bare simmer, and cook 3 minutes or until shrimp just turn opaque throughout. Drain, rinse under cold water until cool, and drain again. Discard lemon rind and dill sprigs.

In same pan, place potatoes and enough cold water to cover. Add 1 teaspoon salt. Heat to boiling on high, cover, and reduce heat to simmer 15 minutes or until just tender; drain well.